PUMPKIN SPICE MUFFINS (3 INGREDIENTS - LOWFAT!)

ONE OF MY MOST FAVORITE FALL TREATS!

And I really don't want you to miss out on enjoying these!

This is one of the first recipes I posted on my blog...

they were Weight Watcher friendly when I shared it

over 10 years ago...I have recently updated this page..

They're still lowfat, but don't know the WW points now??...

I recently took these to a friend and she needed the recipe

the same day, commenting she couldn't believe they were lowfat! *-*

SO simple, moist and impressive! 

The cinnamon chips really add a nice 'pop', but they're

delicious without too...

These are great for a snack or with soup....De-Lish! You'll never guess these are made with pumpkin! And they're lowfat too!

Pumpkin Spice Muffins

1 - 16 ozs. spice cake mix (chocolate is great also)

1 - 15 ozs. can pumpkin puree

about 1/2 cup water

(I rinse the can and don't measure) 

cinnamon chips, optional 

(look for cinnamon chips at Walmart in baking aisle or order from Amazon) 

Preheat oven to 350.  Spray muffin tins with nonstick cooking spray or line with 18 - 20 paper liners.  Add cake mix to large bowl, whisking to get lumps out. Add pumpkin and water to cake mix; beat by hand until smooth.   Stir in 1/2 - 1 cup cinnamon chips, saving a few to dot on top before baking. Divide batter evenly into muffin cups.  Bake 18 - 20 minutes or until done, being careful not to overbake. Cool on wire rack. 

These muffins freeze nicely too. I place in a sealed container or even

on a paper plate inside ziploc freezer bags. 

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Pumpkin Cream Cheese Swirl Muffins (Fabulous!)

I am so in love with muffins...and cream cheese...and pumpkin!

You cannot go wrong with this amazing 'marriage' of the 3 special ingredients. 

My Friends....Just look at that cream cheese!!  

 These are an amazing creation to enjoy all year long!

The spices and pumpkin scream 'GET IN MY BELLY!"...

So I guess you'd better run to the kitchen and make them for dinner tonight!

You'll be so glad you did...they taste like DESSERT! 

Betcha can't eat just one...don't burn your mouth while you're tasting! 

I gave most of these to a friend, along with some soup, but I have to 

admit...it sure was hard to only eat 2! 

The only change I made was to reduce the amount of white sugar....
(there's also brown sugar in the batter and powdered sugar in the cream cheese)...we thought they were plenty sweet....and SO moist!

Thanks to i am baker for sharing this scrumptious treat! 

PUMPKIN CREAM CHEESE SWIRL MUFFINS

2 large eggs
1/2 c. vegetable oil
1 Tb. vanilla extract
1 can (15 ozs) pumpkin puree
3/4  c. white sugar
1/3 c. brown sugar, packed
1-3/4 c. all purpose flour 
1 Tb. homemade pumpkin pie spice 
OR 2 Tb. store purchased pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt

CREAM CHEESE TOPPING: 

1 box (8 ozs) cream cheese, softened
1/2 c. powdered sugar 

Preheat oven to 375. Spray 12 muffin cups and set aside. 

In a large bowl, add eggs, oil, vanilla, pumpkin, white and brown sugars; beat until blended. Add flour, pumpkin pie spice, baking soda and salt; combine by hand until smooth. 

In medium bowl, beat cream cheese until smooth, adding powdered sugar until blended nicely. 

Top each muffin with about 1 Tb. cream cheese mixture; swirl it through 
the batter using a toothpick, swirling some down into the batter but
leaving plenty on top.  

Bake 18 - 20 minutes or until a toothpick inserted in the middle comes out with a few crumbs and is not shiny. 

Remove from oven.  Let stand a couple of minutes; remove to rack to cool. 

This recipe yields 12 large muffins if you fill the muffin cup with batter - 

otherwise you'll get 14 or 15 smaller ones. 


Linked to 
Meal Plan Monday




You may also enjoy...

Smashing Pumpkin Bread

Salted Caramel Pumpkin Cake Roll

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Flashback Friday - Fabulous Muffins for Fall

WELCOME TO FLASHBACK FRIDAY! 

I've loved muffins for all my life...and I've loved baking

for almost that long too...hope you enjoy these tasty treats as you

warm up your kitchen in the cooler temps! 

Pumpkin Muffins with Cream Cheese Filling

With reduced sugar, these luscious treats will make you feel good about eating them! 

Oatmeal Raspberry Muffins with Choc Chips

These amazing and moist muffins are terrific for snacking. They are 
considered 5 Weight Watchers Freestyle Points too.  You won't be able to stop
eating just one...or even two! 

Pumpkin Cinnamon Chip Muffins (3 ingredients - lowfat!)

Dark chocolate is good for you you know...and zucchini is too...
GO.FOR.IT! 

Dark Chocolate Zucchini Muffins with Ganache

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Leader Enterprise - Dec 19, 2018 - Party Helps

It's party time! December is known as the month when we spend money left and right. I'm here to help you with some easy and somewhat frugal menu ideas. 

The secret to great entertaining? It doesn't have anything to do with the foods you prepare, the drinks you serve, or the music you play. It's all about being friendly and adding that spice of personalized imagination to each and every little piece of celebration. You should be happy and joyful when your guest come to the door. Don't stress about what you have to offer, stay within your budget and you will have the best party ever. Make your guests feel like they are part of something magical. It is the holiday season, of course.

Crockpot Cranberry Sauerkraut Meatballs

These meatballs are a favorite holiday dish. Even folks who think they don't like sauerkraut end up loving this dish too. Recipe is easily doubled. 

CROCKPOT CRANBERRY SAUERKRAUT MEATBALLS

1 (14 ozs) can whole-berry (or jellied) cranberry sauce

1 (14 ozs) can sauerkraut, rinsed and drained well

1 (12 ozs) bottle chili sauce

3/4 c. brown sugar

1 (2#) pkg. frozen fully cooked original meatballs

In 4-qt.slow cooker, combine cranberry sauce, sauerkraut, chili sauce, and brown sugar. Stir in meatballs; cover and cook on low 3-4 hrs. or until heated through. Yield: 5-1/2 dozen delicious meatballs!!

I know I've shared this pretzel recipe before, but it's too good to pass up when feeding a crowd.  Very simple recipe and can be made ahead. Addicting! Is perfect for gift giving also. 

Ranch Pretzels (3 Ingredients)

RANCH PRETZELS    

2# mini pretzels (or 2-20 ozs. bags)

1 (12 ozs) bottle Orville Redenbacher butter-flavored oil

1 pkt. (1 oz) ranch dressing mix, dry

Place pretzels in large 2 gal. ziploc bag (I use a clean 13 gallon garbage bag) and pour oil over pretzels. (I place the bag in a pan to keep the oil from going through the bag onto the counter). Shake bag to cover pretzels evenly with oil - sprinkle dressing mix over and shake again until mixed well. Shake bag about every 2 hours for several hours.  Let set overnight - keep in a sealed container. They keep well for several weeks stored in sealed container. 

PECAN PIE MINI MUFFINS 

1 c. packed brown sugar

1/2 c. all purpose flour

1 c. chopped pecans

2/3 c. butter (no substitutes), softened 

(not melted)

2 eggs  

Preheat oven to 325. Combine sugar, flour and pecans; set aside. In large bowl, combine butter and eggs; blend with mixer or whisk, until well blended. Stir both mixtures together until moistened. (I blend by hand). Fill greased and floured or paper-lined mini muffin cups 2/3 full.  Bake 16 - 18 minutes. Yield: about 2-1/2 dozen 

Crockpot Candy (for a crowd)

CROCKPOT CANDY

1 (20 ozs) pkg. white almond bark

1 (4 ozs) box German chocolate baking squares

1 (12 ozs) bag semi sweet chocolate chips 

1 (16 ozs) jar dry roasted peanuts

1 (16 ozs) jar unsalted dry roasted peanuts 

Turn crockpot on high.  Break almond bark into pieces and place in crockpot. Break German chocolate baking squares on top of almond bark, then add semi sweet chocolate chips.  Place lid on crockpot. (Tip: Place a paper towel under lid to catch moisture) DO NOT STIR FOR FIRST HOUR. Then, turn crockpot on low. Pour in the peanuts and stir. Place the lid on and stir candy every 15 minutes for the second hour.  Turn off crockpot.  Drop candy by tablespoonsful onto waxed paper and let cool until firm.  Store in airtight container.  Keeps well in refrigerator for weeks. Yield: about 30 - 40 pieces

MINI BROWNIE TREATS  

1 box (9" x 13" pan size) fudge brownie mix

48 striped chocolate (peppermint) candy kisses, unwrapped 

Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18-20 minutes or until a toothpick comes out clean. Cool about 30 seconds, then top each with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen yummy little treats

"Gifts of time and love are surely the basic ingredients of a truly merry Christmas" ~ Peg Bracken 

Flashback Friday - Favorite Fall Muffins

WELCOME TO FLASHBACK FRIDAY!

So happy to have you joining me here today! 

I've always been crazy about muffins...trust you'll enjoy these. 

I would love to kiss the person who thought of this terrific idea! 

Nutella swirled on top of the muffin before baking makes for a

wonderful 'frosting'....MMMM!

Self-Frosting Pumpkin Nutella Muffins

You sure can't go wrong feeding 'veggies' to your family with

this sweet treat!  They'll never know...and you don't have to tell them! 

Zucchini Cupcakes with Salted Caramel Frosting

ZOWIE!  I just drool seeing that layer of cream cheese in the middle!

Such a great combination of flavors...pumpkin & cream cheese.

Pumpkin Cream Cheese Muffins

Oh so delicious with crunchy apples and raisins too, PLUS luscious

chunks of cream cheese - MMMM! 

New York Apple Muffins with Streusel Topping

Make Ahead Banana Pecan Muffins (Freezer Friendly)

I recently found this lovely recipe at my good friend, Libby's newsletter, author of Cooking with Libby and knew I had to try them.  

I have a popular Sour Cream Banana Bread ...a shared recipe from my daughter, that's a lovely and moist bread, so I knew with sour cream in this recipe, these muffins would be mighty tasty.

You can freeze these!  Wrap individually in saran wrap and toss into a ziploc freezer bag.  Allow to stand at room temperature (or thaw in fridge overnight for breakfast the next morning!)  

I can't imagine any parent not appreciating that nifty idea!! 

Moist and delicious, you can add nuts, or not...

I reduced the amount of sugar (I rarely ever use the full amount!) and substituted part brown sugar for the white. I love the 'caramel-y' flavor it gives to baked goods....

(hover over photo to pin)

MAKE AHEAD BANANA PECAN MUFFINS 

1/2 c. packed brown sugar

1/4 c. white sugar

1/2 c. butter, room temp

2 eggs, room temp
(just place in some warm water if necessary) 

3 bananas, mashed

1/2 tsp. almond (or vanilla or coconut) flavoring

1-2/3 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 c. pecans, chopped fine, optional

1/4 c. sour cream 

Preheat oven to 350 degrees. Place muffin liners in muffin pan, quickly spraying bottom of liners with non-stick cooking spray. Set aside. 

Cream sugars and butter together. Add eggs, bananas, and almond flavoring. Beat until well mixed. Combine the flour, baking powder, baking soda and chopped pecans in a medium bowl. Alternate mixing in the dry ingredients with sour cream into the banana mixture. Fill each muffin cup with about 1/4 cup of the mixture. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Yield: about 1-1/2 dozen 

TO FREEZE: Wrap each muffin individually (in the paper liner) with saran wrap, toss into a ziploc freezer bag and take out as many you want for breakfast or anytime snack. 

You might also enjoy...

Invisible Banana French Toast

Best Banana Cake

Sour Cream Banana Bread

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Flashback Friday - Scrumptious Pumpkin Breakfast Dishes

WELCOME TO FLASHBACK FRIDAY!

 Hope you're enjoying fall as much as I am!

Give these tasty dishes a try soon...

you'll be glad you did! 

Who would argue pie for breakfast???
Great to make ahead - enjoy warmed or chilled. 

Pumpkin Pie Baked Oatmeal

Delicious way to get those vitamins into your family
and fill them up....

Buttermilk Pumpkin Pancakes with Cinnamon Honey Butter

With ingredients like pumpkin, applesauce, coconut oil...

It's sure to be good...and good for you! 

Healthy Cookie Dough Pumpkin Baked Oatmeal

A delicious muffin with nutella swirled on top - a special treat!

Invite a friend to join you - pour the coffee and serve! 

Self-Frosting Pumpkin Nutella Muffins

Brown Sugar Banana Muffins (with Choc Chips)

I have always been partial to muffins, and realized it had been some time since I made some.

Couldn't help but try this easy recipe that I saw from Heather at
 My Sweet Mission.

Her photos just made my mouth water!

I ended up making half the batch (since there are only 2 of us here), and I decided to make mini muffins. I also threw in a handful of chocolate chips too....banana and chocolate is always a winning combo for my taste buds. 

Add nuts if you prefer. 

I also tweaked it a bit by substituting some oatmeal to replace some of the flour. I love adding texture. 

These are a tasty 'bakery style' muffin that you're sure to enjoy

with a cup of hot coffee or tea, or tall glass of milk. 

You can choose to make 12 good sized 'regular' muffins or 24 good sized mini muffins.

(hover over photo to pin) 

BROWN SUGAR BANANA NUT MUFFINS 

1/2 c. butter, softened

3/4 - 1 c. brown sugar, lightly packed

2 eggs, large

2 tsp. vanilla extract

3 ripe bananas, mashed

2 c. flour, all-purpose or unbleached

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 c. chopped nuts or chocolate chips, reserving a 

few to sprinkle over the top 

Preheat oven to 350. Line a muffin tin with papers (12 'regular' or 24 mini) and spray with baking spray.

In a large mixing bowl

 cream together the butter and brown sugar. Add the eggs and vanilla extract and beat well, about a minute.

Add bananas to the creamed butter, sugar and eggs mixture; mix until smooth.

In a separate bowl whisk together the flour, baking powder, baking soda and salt. Then add the dry ingredients to the wet ingredients and blend on low, just until it's blended. Be sure NOT to overbeat. Stir in 3/4 cup nuts.

Use a cookie scooper to place the batter into the prepared muffin tins. Then place a few pieces of walnuts (or chocolate chips) on top of each muffin.

Bake for 23 - 25 minutes, or until the tops of the muffins are golden brown, but still a little soft in the center.

(Mini muffins bake in about 10 - 11 minutes). 

Cool for 5 minutes before removing from the tins and cool on a rack.

May freeze in airtight container (or ziploc bag) after they are totally cooled.

Linked to Weekend Potluck
             Full Plate Thursday


Self-Frosting Pumpkin Nutella Muffins

Dark Chocolate Zucchini Muffins

Chocolate Peanut Butter Banana Protein Smoothie

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